Recipe: Sous Vide Deviled Eggs
November 7, 2022
Sous vide eggs are a creamy delight that pair perfectly with a deviled eggs, a firm culinary classic. Although slightly more labour intensive due to a double boil the results are well worth the extra minutes. Even better, deviled eggs are one of the most easily customizable dinner party staples, which means you can leave your mark whether with bacon or chives.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 3 servings, or two eggs per person
6 large eggs
3 tbsp real mayonnaise
1 tbsp Dijon mustard
1 tsp apple cider vinegar or another acid (dill pickle juice is a cook-out classic)
1/3 tsp garlic powder
Salt and pepper to taste
Smoked paprika to garnish
Freshly cut chives to garnish
1Begin by setting your water bath to 165 degrees Fahrenhiet.
2While the bath is heating up bring a pot of water to boil on the stove.
3Gently spoon your 6 eggs into the boiling pot of water and cook for 2 1/2 minutes. This will agitate the shells at a higher cooking temperature and save you a lot of hassle peeling them later.
4When the water bath is ready transfer the eggs directly to your sous vide pot.
5Cook at 165 degrees for 45 minutes, or just long enough to set the egg whites.
6Next, carefully spoon your eggs into an ice bath. This is essential as it will shock the eggs and stop the yolks from cooking past our desired consistency.
7Continue by de-shelling your eggs (I sometimes do this directly in the ice bath if I'm feeling spent) and cut lengthwise.
8Using a melon baller or regular spoon scoop out the yolks and add to a large mixing bowl.
9Combine with the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and salt and pepper to taste. Make sure to mash the yolks to reach your desired consistency.
10From here you can either use a piping tube or spoon to add your mix back into the eggs, depending on personal preference.
11Finally garnish with a sprinkling of both chives and smoke paprika to surive - keep in mind that this could easily be bacon, fresh dill, or any number of other toppings.
The double boil in this recipe comes from the dramatically different cook times for egg whites and yolks. The first 2 1/2 minutes help set the yolk, which will finish cooking in the sous vide water bath. Meanwhile, the second cook in the water bath will perfectly set the whites of your eggs, adding to that essential textural contrast that helps define deviled eggs.
Photo credit: Liudmyla Chuhunova/Shutterstock